When combined with an innovative Continuous Mixer, Exact Mixing’s Hydrobond Technology reduces the energy consumption and mixing time of baked goods.
As a Reading Bakery Systems brand, Exact Mixing, has supplied the food industry with Continuous Mixing Systems since 1994. We have solved complex mixing challenges for customers across the globe, enabling them to eliminate batch mixing problems and produce a consistent product all day, every day.
Exact Mixing joined Reading Bakery Systems in 2008 and continues to bring innovative solutions to a growing number of customers and industries. Our mixers are now engineered and manufactured at the main Reading Bakery Systems facility in Robesonia, Pennsylvania.
What is Hydrobond Technology?
Exact Mixing Hydrobond Technology quickly unites liquids with a dry ingredient stream (typically flour) before entering a continuous mixer without heating the dough.
Mixing small amounts of liquid and dry ingredients at once is more efficient and produces a more uniformly hydrated dough. so the dough is integrated on a particle-to-particle basis. Hydrobond Technology can be used with a pre-hydration system to mix flour, minors, and water into a brew holding tank and can also be retrofitted for existing systems.
Using Hydrobond Technology with a Continuous Mixer makes the mixing process more efficient and allows you to use a shorter mixer. The result is a smaller footprint, lower equipment costs, and lower energy costs.
Exact Continuous Mixing Solutions
Our most versatile mixer is the Exact Mixing MX Continuous Mixer. It is designed to handle various products, such as cookies, snacks, pizza, batters, icings, and pastes. It also makes an ideal first-stage mixer for processes with creme-up and pre-blend stages. The MX Mixer has 500 to 6,000 kg/hour dough production rates.
The Exact Mixing EX Continuous Mixer is well-suited to pretzels, crackers, pie crusts, sweet goods, pet treats, and other wheat-based snacks. Thanks to full automation, it can mix products with different dough moisture levels uniformly, reduce lay time, eliminate dough troughs, and reduce labor and energy. This mixer has dough production rates of 50 to 10,000 kg/hour.
Another great choice is the Exact Mixing HDX (High Development) Continuous Mixer, explicitly designed to produce highly developed dough at low temperatures. It is ideal for ultra-high-absorption doughs, such as bread, rolls, buns, English muffins, and similar products. The HDX mixer has 1,500 to 10,000 kg/hour dough production rates.
The Exact Mixing FX Continuous Mixer evenly distributes small amounts of moisture into large quantities of powder by lifting the powder into atomized liquids. The FX Mixer is suitable for hydroscopic powders such as the potato flakes used to make potato chips as well as other low moisture mixtures. This mixer has dough production rates of 100 to 1,250 kg/hour.
For most cookies and other products that need their ingredients blended before adding flour, the Exact LDX Continuous Mixer is an excellent option. In the first stage, all minor ingredients can be combined with some flour, and the fat can be cut in. In the last stage, the remaining flour is added to create the final dough. This mixer has dough production rates of 1,500 to 7,500 kg/hour.
To learn how commercial bakeries can incorporate new mixing technology into their processes, contact Exact Mixing at (01) 610.693.5816 or online.
